- 1 bunch asparagus, tough ends removed
- 2 eggs
- 1 golf ball size piece of white bread, preferably baguette no crust
- 2 tablespoons red wine vinegar
- 1/2 cup fresh parsley leaves, packed
- 2 Meyer lemons, zested and juiced
- 1 clove garlic
- About 3/4 cup extra-virgin olive oil
- Crushed red pepper
- Parmesan curls (optional)
Fill a medium saucepan with water, place over high heat and bring the water to a boil. Salt the water and add the asparagus and cook until the asparagus is tender but still firm, about 4 minutes. Meanwhile prepare an ice bath. Drain asparagus and immediately submerge in ice bath to cool quickly. Remove and set aside. Dry with paper towels if necessary. Save ice bath for eggs.
Place eggs in a small saucepan covered with water and over high heat bring to a boil then reduce to a simmer. Cook for 8 minutes. Remove from heat and empty out water and place eggs in ice water bath to cool. Remove from water and peel the shell off.
In a small bowl place the bread and vinegar and allow the bread to soak up vinegar, about 5 minutes.
Squeeze the excess vinegar from the bread, place on a cutting board along with the parsley, egg and lemon zest. With a microplane, grate the garlic onto the pile of ingredients. Chop the mixture coarsely. Place the mixture into a mixing bowl and add the lemon juice. Stir together and then slowly drizzle in enough oil to cover. Season with salt and crushed red pepper. Toss the asparagus spears with the gremolata and check for seasoning. Garnish with parmesan curls if desired.